Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-05-13

well 10 the ways OF her
household, and not to eat
the bread of idleness. 1t is hard
for some minds to discriminate between
parsimony and true economy, and fol-
others to understand that careful thrift is
not stinginess. The only mode by which
that generous hospitality so highly com.
mended by the sacred writer's, and which
is such q pleasure to the warm hearted
!, can be exercised is to see that nothing is
wasted IN pantry or in store. In the
culinary department nothing so evinces
] skill as the palatable dishes that can be
prepared from fragments that ought TO be
| gathered up. The list of stews, SOUPS,
hashes and salads, together with pud,
, dings, batter cakes, ETC., that may pe
compounded is almost interminable, and
really there is no necessity for the throw
ing away of crust or bone. Half the
restitution of the houses of the American
poor is occasioned by e want OF
knowledge in the use Of remnants
some attempt is at times made
to present new combination
of broken bits, but the result is so unsat-
isfactory that the inmates of the house
return to cold Victuals and the man to
the dram-shop.
Servants should be taught that care for
these small things is not mean, but an
actual virtue which they must be taught
to exercise, and having learned this in
the houses of the better class, when they
have homes Of their own they will greatly
enhance the comfort there in praCticing
it. Small as may seem this beginning, it
is the fountain head from which flows the
wealth and prosperity of q nation; chill
dren taught the lessen Of wise economy
go out into all the channels of. business
and profting by home training bring into
Workshop, counting-house and mer can
tile life that painstaking which has
marked the career Of successful men in
the various pursuits of life, and leads to
the vigorous growth and wealth Of na-
! lions.
RECIPES.
Furniture varnish-It fresheus up the
furniture wonderfully to put on @ coat Of
shellac varnish. l always like to do this,
| if can, when the carpet is up. 1t is
much more agreeable to use than turpen-
tine varnish. Easily made, or can be
| bought all prepared.
Materials: A wide mouthed bottle,
good alcohol, as much as you want, pint
or quart. Shellac added as long as it
will dissolve. Shake well, set in warm
place, shake once in awhile. II will keep
indefinitely if kept well corked. Should
be kept several days before using.
When wanted for use turn out little
in a saucer Git evaporates quickly.) 1t
should be little thinner than good syr-
up If too thick add a little alcohol. l
use small, fat, varnish brush. Easy to
handle and goes into all the CreYtCes. An
old kid glove protects the hand. The al
cohol flies off quickly and leaves a thin
coating Of shellac. 1t is quickly done,
quickly dry, covers scratches and gives
furniture new look.
Soak the brush when done in alcohol,
cleaning until soft, then it is ready for
next time. Save the alcohol used in
cleaning, putting it in the varnish bottle.
To Wash Wooden Bed ClOthing-Wash
blankets in warm water, and rinse them
in water Of same temperature. This will
prevent their shrinking, but to put them |
from warm water into cold causes them |
to shrink. Do not wiring them, but shake |
them until dry enough to hang on the |
line. Do not stretch them too tight or |
they will dry an ugly shape. Wash them |
on bright, sunny day. 1t is best TO
wash new iannels in cold water only for
the first time; it makes them soft and
prevents their shrinking.
STANG FOR FLOORS.
Take equal parts of turpentine and lin
seed oil, stir in burned umber to suit.
After mixing them, try little on plank
to see if the color suits; put the cOloriDg
on with brush, rubbing 1t in well. Mix
enough for one for at one time.
COOKING.
Evaporated apples-A delicious way of
cooking evaporated apples is to use rails
ms with them. This gives decided fla
vor and renders them more palatable to
persons who consider them somewhat
insipid compared to nicely dried apples.
Cover half pound of evaporated apples
and pound of raisins with warm water
and soak five or six hours. Stew gently,
stirring often, until the apples are well
done, and sweeten to taste. A small pro-
portion of raisins is more agreeable to
some persons.
Cottage pudding-One cuptul sugar,
two eggs, two cupfuls cream, one pint
-four, one and one-half teaspOOnfuls bak-
ing powder. Beat the eggs and sugar to-
gether; add cream, -four, with the pow
der sifted in, and pinch of salt, mix into
smooth batter as for cupcake; put into
.ong, narrow or over buttered mould;
bake in hot oven over thirty minutes.
Graham gems-TWo cups of Graham
four, one-half teaspoonful of salt, one
of sugar, two eggs, white
and yolhs beaten separately, one cup of
milk, one cup of water. Mix tssipur,
salt and sugar. Add milk to khe beaten
7olks then the water and stiHs this INTO
me dry mixture. Add the Whias beaten
stiff and bake in hot gem pans about hslf
IN hour. ga s
PAN DOODY.
"Pan Doody" is excellent for desseekt
1r for hot dish at tea. Slice sour apples Fl
md cover two-q quart pan with a laYer
about an inch thick; over this sprinkleEa
lalf-inch layer of cracker crumbs; fllAp
he pan with alternate layers ofss
md crackers, not forgetting sS1ssfeW
sugar on the fruit. Bake one hour and
cat with cream or any delicate saaee.
Delicate Cake-One cup OF sugasss one
up Of sweet milk, two cups of flour, the r.
whites of two eggs, two tablespoonful 7
If butter, one teaspoonful of cream tar
ar, one-half teaspoonful of soda. Flavor
With lemon.
Sponge Cske-Balance eggs with sugar,
hen take half of them and balance with
lour; beat the eggs and sugar well to-
,ether before adding the -four; it requires \
lone after.
Banana charlotte-The sides of quart
mold are to be lined with sponge cake, +
md the bottom OF the mold with thin /
Ices of bananas. Fill the mold with g
tiff whipped cream. Set it aside in an
&c box till wanted. Remove carefully c
rom the molQ and serve. /
A French authority says that roasting !
neat can be prevented from burning by 5
'lacing in the oven basin full of water.
he steam prevents the meat from getting =